Pecan Pie Squares
I have transformed a classic Thanksgiving dessert into a healthy holiday recipe. Keep your metabolism revved up this holiday season with my Pecan Pie Bar. The sweet and nutty pecan flavor atop a shortbread crust will have your guests coming back for more.
Phase 3 | Serves: 12
Prep time: 25 minutes | Total time: 1 hour, plus cooling time
INGREDIENTS
Crust:
1 1/2 cups blanched almond flour*
2 tablespoons arrowroot
1/4 teaspoon sea salt
1/4 teaspoon baking powder
2 tablespoons raw coconut oil
2 tablespoons liquid egg white (or lightly beaten fresh egg white)
Filling:
1 cup plus 2 tablespoons birch xylitol
1/3 cup mashed sweet potato
1/3 cup raw coconut oil
1 tablespoon water
1 tablespoon vanilla
1 teaspoon arrowroot
½ teaspoon freshly grated orange zest
¼ teaspoon alcohol-free maple extract (soy-free) - optional*
1/8 teaspoon sea salt
3 large eggs, room temperature
2 cups pecan halves, divided
DIRECTIONS
Make the crust:
- Line an 8-inch square pan with two crisscrossed pieces of parchment paper, letting the ends hang over the edges to form handles. This will let you easily lift the bars out of the pan for cutting.
- In a mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking powder. Use a fork to cut the coconut oil into the dry mixture until pea-sized grains of dough appear. Then use the fork to stir in the egg white. Press this mixture evenly into the bottom of the parchment-lined pan. Set aside.
Make the filling and bake:
- Preheat the oven to 400 degrees.
- Coarsely chop 3/4 cup of the pecans, and set aside.
- In a food processor, combine the first 9 filling ingredients (xylitol through sea salt). Process until smooth. Pulse in the eggs, one at a time, until incorporated. Stir in the 3/4 cup chopped pecans. Pour the filling over the crust.
- Arrange the remaining 1 1/4 cup pecans on top of the filling. (For an easier method, chop the pecans and sprinkle them over the top of the filling.)
- Bake for 10 minutes. Turn the heat down to 325 degrees. Bake 25 minutes, or until the filling has just set and no longer jiggles on to the top.
- Allow bars to cool completely, then lift the bars out of the pan and cut into 12 squares. Serve as a healthy fat portion.
*It is hard to find a maple extract that is alcohol-free and soy free, and most have caramel coloring. If you cannot find one that works on the plan, you can remove it from the recipe.
*This recipe (using commercial blanched almond flour) serves 12 as a full grain and full healthy fat portion.
I have transformed a classic Thanksgiving dessert into a healthy holiday recipe. Keep your metabolism revved up this holiday season with my Pecan Pie Bar. The sweet and nutty pecan flavor atop a shortbread crust will have your guests coming back for more.
Phase 3 | Serves: 12
Prep time: 25 minutes | Total time: 1 hour, plus cooling time
INGREDIENTS
Crust:
1 1/2 cups blanched almond flour*
2 tablespoons arrowroot
1/4 teaspoon sea salt
1/4 teaspoon baking powder
2 tablespoons raw coconut oil
2 tablespoons liquid egg white (or lightly beaten fresh egg white)
Filling:
1 cup plus 2 tablespoons birch xylitol
1/3 cup mashed sweet potato
1/3 cup raw coconut oil
1 tablespoon water
1 tablespoon vanilla
1 teaspoon arrowroot
½ teaspoon freshly grated orange zest
¼ teaspoon alcohol-free maple extract (soy-free) - optional*
1/8 teaspoon sea salt
3 large eggs, room temperature
2 cups pecan halves, divided
DIRECTIONS
Make the crust:
- Line an 8-inch square pan with two crisscrossed pieces of parchment paper, letting the ends hang over the edges to form handles. This will let you easily lift the bars out of the pan for cutting.
- In a mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking powder. Use a fork to cut the coconut oil into the dry mixture until pea-sized grains of dough appear. Then use the fork to stir in the egg white. Press this mixture evenly into the bottom of the parchment-lined pan. Set aside.
Make the filling and bake:
- Preheat the oven to 400 degrees.
- Coarsely chop 3/4 cup of the pecans, and set aside.
- In a food processor, combine the first 9 filling ingredients (xylitol through sea salt). Process until smooth. Pulse in the eggs, one at a time, until incorporated. Stir in the 3/4 cup chopped pecans. Pour the filling over the crust.
- Arrange the remaining 1 1/4 cup pecans on top of the filling. (For an easier method, chop the pecans and sprinkle them over the top of the filling.)
- Bake for 10 minutes. Turn the heat down to 325 degrees. Bake 25 minutes, or until the filling has just set and no longer jiggles on to the top.
- Allow bars to cool completely, then lift the bars out of the pan and cut into 12 squares. Serve as a healthy fat portion.
*This recipe (using commercial blanched almond flour) serves 12 as a full grain and full healthy fat portion.
